- Suitable for freezing
- Dry aged
- Grass fed
This large cut from the top front leg of the lamb has lots of lean juicy meat, the bone and generous marbling keep the meat juicy and the flavour intense. Create your own pulled lamb by marinating a whole shoulder of lamb with garlic, chilli, paprika and cumin. Wrap in foil and cook slowly until the meat pulls away from the bone with a fork and serve stuffed into bread buns, flatbreads or use as a stuffing for filo pastry pasties. Best for: slow roasting
2kg shoulder will serve 6–8 people
Fernhill Farm says
Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Every time you buy off us you are directly helping the recovery of wildlife, helping to build soils and taking carbon out of the atmosphere.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Shoulder joint, bone-in or boneless: Preheat oven to 200°C (400°F/Gas 6). Roast for 20–30 min per 450g (1lb) plus 30 min. Rest for 30 min.
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Meet Fernhill Farm
We acquired Fernhill farm in 1997 in a dilapidated state having been severely under-financed since the 1950’s - the buildings were ruins, hedgerows overgrown, walls unrecognisable and a single water trough to serve the whole farm. Since then Jen and I have been rehabilitating the landscape under the Countryside Stewardship Scheme (CSS) and Higher Level Entry Scheme (HLS) guidelines. Almost 20 years later Fernhill is an efficient livestock breeding farm; hedge are re-established and our house is a family home again Our Shetland ewes spend the Autumn months on top of the Mendip hills feasting on flavoursome herbs ready for the tupping season in November. April lambing & Calving in mid-Summer ensures our fields come alive with the sounds of motherhood Incorporating Fernhill as the maternal safe base, all our sheep and cows become efficient land management tools when travelling around the Mendip hills at various times of the year seeking fresh clean pastures – we believe soil activity is an essential element for the health of our struggling planet & thus, large mobs graze intensively for short periods of time to create a natural grazing system We also have British Saddleback Pigs that forage across our woodlands. Now on the Rare Breed Survival Trust's 'Watch List' the Saddleback is known to be a very hardy breed well suited to an extensive woodland life. It is only in woodland that we have seen pigs lead a fully natural life, spending the entire day foraging for the fruits of the forest, acorns, beech nuts and blackberry roots amongst their favourites, and building nests from woodland materials as nature intended All our Beef, Lamb and Pork is Dry Aged and butchered by our friend Luke at Meat BoxFind out more